This is one of a number of historical recipes I am posting from Sydney Baker’s Recipe book that he used at his Restaurant “Sydney’s” in Cape Town. Sydney. Sydney Baker was one of the founders of Fair Lady Magazine and the Fashion Director for over 25 years . He died in Cape Town on November 30th 2013 . He was 80 years old.

Hungarian Goulash I

“A spicy way to dress up stew beef. My Uncle Sydney made made this when we were kids, and we loved it. It is spicy while not mouth-burning! Can be made with cheaper cuts of beef, and comes out very tender. If it gets too thick, add a little water while it’s cooking. Garnish with sour cream.”

Ingredients

Original recipe makes 8 servingsChange Servings

1/3 cup vegetable oil

3 onions, sliced

2 tablespoons Hungarian sweet paprika

2 teaspoons salt

1/2 teaspoon ground black pepper

3 pounds beef stew meat, cut into 1 1/2 inch cubes

1 (6 ounce) can tomato paste

1 1/2 cups water

1 clove garlic, minced

1 teaspoon salt

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Directions

Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently. Remove onions and set aside.

In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.